Best 3 Rosemary Lemon Cake Recipes

Indulge your senses with the delightful Rosemary Lemon Cake, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of tangy lemon and aromatic rosemary. This delectable cake is a symphony of flavors, textures, and aromas, sure to leave a lasting impression on your palate. Embark on a sensory journey as we explore the secrets behind this extraordinary creation, unraveling the techniques and ingredients that elevate it to a truly exceptional dessert.

The Rosemary Lemon Cake recipe presented here offers a comprehensive guide to crafting this culinary delight. With step-by-step instructions, detailed ingredient lists, and insightful tips, aspiring bakers of all skill levels can confidently embark on this baking adventure. Variations of the classic recipe are also included, catering to diverse preferences and dietary restrictions.

For those seeking a gluten-free indulgence, the Gluten-Free Rosemary Lemon Cake recipe provides a delectable alternative, ensuring that everyone can savor the exquisite flavors of this beloved dessert. Those with a penchant for tangy, citrusy treats will find solace in the Lemon Blueberry Rosemary Cake recipe, which combines the vibrant flavors of lemon and blueberries with the herbaceous charm of rosemary.

If time is of the essence, the Easy Rosemary Lemon Cake recipe offers a simplified approach to this classic dessert, utilizing a boxed cake mix as a base, while still retaining the essence of the original recipe. And for those who prefer a vegan option, the Vegan Rosemary Lemon Cake recipe offers a delightful plant-based rendition, showcasing the versatility of this culinary creation.

So, prepare to embark on a culinary adventure as we delve into the world of Rosemary Lemon Cake, exploring its variations and discovering the secrets behind its tantalizing flavors and aromas. Let your senses be captivated as you create this delectable masterpiece, transforming your kitchen into a haven of sweet indulgence.

Here are our top 3 tried and tested recipes!

LEMON-ROSEMARY LAYER CAKE

Lemon-Rosemary Layer Cake image

Tall and impressive, this unique dessert is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait till you taste it! -Mary Fraser, Surprise, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup plus 2 tablespoons butter, softened
2-1/2 cups sugar
4 large eggs
1 large egg yolk
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon baking soda
1-1/2 cups sour cream
6 tablespoons lemon juice
3 teaspoons grated lemon zest
3 teaspoons minced fresh rosemary
FROSTING:
2 packages (8 ounces each) cream cheese, softened
8-1/4 cups confectioners' sugar
3 teaspoons grated lemon zest
2-1/4 teaspoons lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 756 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 527mg sodium, Carbohydrate 119g carbohydrate (90g sugars, Fiber 1g fiber), Protein 8g protein.

ROSEMARY LEMON CAKE

Rosemary Lemon Cake image

This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time.

Provided by Outta Here

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 teaspoon fresh rosemary, minced
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
3 tablespoons olive oil
1/3 cup nonfat plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 large egg white
2 teaspoons lemon zest, grated
1/4 cup dried cranberries, diced
2 tablespoons sugar
3 tablespoons lemon juice

Steps:

Preheat oven to 350°F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine first 5 ingredients in a bowl; set aside.
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
Add yogurt, extracts, egg and egg white; beat 1 minute.
Add flour mixture and beat at low speed until well blended.
Fold in zest and cranberries.
Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
Remove from oven.
Pierce cake with a fork.
Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
To serve, remove ring of pan and slide bottom onto a cake plate.

LEMON ROSEMARY POUND CAKE

Lemon Rosemary Pound Cake image

Lemon and rosemary enhance the flavor of this pound cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 12

Number Of Ingredients 9

Ingredients

1 1/4 cups granulated sugar
3/4 cup butter, softened
1 tablespoon chopped fresh rosemary leaves
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 cup whipping cream
2 tablespoons powdered sugar

Steps:

Heat oven to 325°F. Grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour.
In large bowl, beat granulated sugar, butter, rosemary, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Reduce speed to low; add flour alternately with whipping cream, beating just until smooth after each addition. Pour into pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Fat 4, Fiber 1/2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 115 mg

Tips:

Use fresh rosemary and lemon zest for the best flavor.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix the flour, salt, and baking powder together before adding it to the wet ingredients.
Do not overmix the batter.
Bake the cake in a preheated oven.
Let the cake cool completely before frosting it.

Conclusion:

Rosemary lemon cake is a delicious and refreshing dessert that is perfect for any occasion. With its light and fluffy texture, bright citrus flavor, and hint of rosemary, this cake is sure to be a hit. Follow the tips above to make sure your cake turns out perfect every time.